Smoking is often associated with cooking outdoors. It is perhaps not so strange, whoever sets up a smoking cabinet at home in the kitchen will soon learn that smoking is best done in a well-ventilated environment. I think of the fisherman who rises from the river, lights a fire and has a cup of hot coffee while the freshly cleaned catch goes golden in the smoke. I see the hunter taking a break in the grouse hunt and fish out a piece of smoked moose tongue from the backpack and throw a piece to the retrieving setter.

One of my best childhood memories is the smoked perch that was enjoyed in the company of family, grandparents down by the banks of the Umeälven. The really quite simple food fish could taste divine after twenty minutes in the simpler box smoke filled with alder shavings. While beautiful with the almost nostalgic connection to the life we lived hundreds of years ago, when things needed to be smoked to be preserved, it risks limiting us. When the connection to the rustic common man-like natural life becomes too strong, we do not use the full potential of the smoke. What I want to get to is that the smoked can fit just as well in the fine salons, at the up-to-date dinner party or why not like today - which averages at a champagne party.

The smoked doesn't have to be just stringy souvas tossed around the campfire between middle-aged gore-tex soldiers with orange punches around their caps or hats. It is when I present today's snack that I realize how strong the connection is. I wanted to get away from the forest and wilderness, but still happened to bring the game with me to the invitation.

For the mingling evening, smoked venison heart with freshly grated horseradish in sour cream with chives should be served on butter-fried rye bread. The thing about smoking and wilderness was apparently more deeply rooted than I thought. At the same time, maybe it wasn't that I just wanted to get rid of the moose, the deer or the char. I guess I just wanted to bring it to the table with the white linen tablecloth and stemmed crystal glasses...

Smoked deer heart Method:

The more careful you are with cleaning the heart, the easier it will be when you have to slice up and serve. Once at the table, you want to be able to eat everything without having to fidget.

Start by polishing off all the grease and the two larger vessels.

Then divide the heart and rinse it clean of any congealed blood.

Continue to clean the inside of the heart so that only "meat" remains.

Boil the water to the boiling point.

Add salt and nitrite salt and stir until dissolved. Let cool.

Lay the heart down and put something on the heart so it doesn't float up. Then let it sit in the law for 4 days. Turn the layers around a little once a day.

Remove the heart and rinse.

Then dry off and put on a wire rack in the fridge for a day or until the heart is completely dry.

Hot smoke at 90°C. The temperature in the finished heart should be between 70-75°C. It takes around 4 hours. I think the heart is best after a few days in the fridge.

As with many other smoked products, the flavors have time to settle better then.

Sour cream with freshly grated horseradish Method:

Boil the cream with the grated horseradish, salt and pepper. Then leave to simmer covered for at least 20 minutes.

Remove the lid and then simmer for another ten minutes. Then let cool.

Strain the horseradish.

Pour the cream into a siphon and load with two cream cartridges.

Shake well and set aside.

Fry a not too coarse rye bread in butter.

Cut thin slices of the smoked deer heart.

Place the sliced heart in a ring on the fried bread.

Carefully sprinkle small dollops of the horseradish cream, garnish with chopped chives and serve with champagne.